Banana Rum Cake

READY IN: 1hr 25mins
Recipe by Mom2Rose

This dense cake is similar to a pound cake plus the added flavor of rum.

Top Review by NurseJaney

*Made for Australia/NZ Swap #43* Sorry, Mom-- after using most of my baking utensils, and finding at Step 6 _"Combine bananas, MILK, and rum" -- that there was no milk in the ingredients list ! Now that recipes print on 3 pages, it wasn't immediately obvious. I checked another recipe with similar ingredients, and used 1/4 cup milk. Baked for 60 minutes, which must have been too long-- was disappointed to find cake very dry and almost tasteless -- no banana nor rum flavor. Had to freeze it for the nonce, but will be eaten later, maybe with ice cream.

Ingredients Nutrition


  1. Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray.
  2. To make the cake:.
  3. Sift together the flour, baking powder, baking soda and cinnamon; set aside.
  4. Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy.
  5. Add the eggs and beat well.
  6. Combine the bananas, milk and rum in a small bowl.
  7. Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition.
  8. Pour into prepared pan, spreading evenly.
  9. Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean.
  10. Cool in the pan for 15 minutes.
  11. Remove from the pan to a wire rack; cool completely.
  12. To make the glaze:.
  13. Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth.
  14. Drizzle over the top of the cake.

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